Chicken and Noodles with Mixed Vegetables*

Serves 10 in about 7 hours. A slow cooker recipe built around poultry seasoning and reames homestyle egg.

Ingredients

• 4 chicken breasts (boneless/skinless)
• ¾ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon poultry seasoning
• 1 ½ teaspoons garlic powder
• 2 10.5-oz cans cream of chicken soup
• ½ cup unsalted butter, cut in slices
• 2 teaspoons better than bouillon chicken flavor (reduced sodium)
• 4 cups low sodium chicken broth
• 24 oz reames homestyle egg noodles (frozen) or 8 oz dry wide egg noodles
• 2 cups frozen mixed vegetables* (optional)

Method

1. Set the chicken breasts in the slow cooker. Scatter with the salt, pepper, poultry seasoning, and garlic powder.
2. Smooth the soup over the top of the chicken.
3. Stir in the sliced butter on top of the soup layer.
4. Stir together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers.
5. Set the lid on the crock and cook on Low for 4-6 hours, or until chicken is done and can be easily shredded.
6. Lift out the chicken to a plate using tongs. Put a lid on and keep it nearby.
7. Tip in the noodles to the soup mixture (and frozen veggies, if using). Mix well.
8. Meanwhile, use two forks to shred the chicken. Then cover so it doesn't dry out.
9. When the noodles are done, Add the shredded chicken to the crock and mix well. If the chicken and noodles is too thick for your liking, just add some hot water or broth.
10. Plate hot.

More slow cooker ideas are in the slow cooker collection.